Pasta with gorgonzola, mushrooms and walnuts

And like every Sunday, since with the diet I'm following lunch is free, I prepared a delicious first course: Pasta with mushrooms, gorgonzola and walnuts. Delicious to say the least, certainly a bit caloric, but for once I can afford it. I recommend you to use sweet gorgonzola to have a more delicate taste. Gorgonzola, mushrooms and walnuts blend together perfectly and become the perfect condiment for this first course. A simple recipe with an enveloping taste that will win over your guests at the first taste. Let's find out step by step how to proceed.

Note

You can easily turn this dish into a hearty main dish by adding sauteed beef. Any cut of tender beef will do. Just marinate cubes of beef in wine and garlic, sauté, toss with pasta before serving.

Ingredients 

1 pack of fresh pasta (I used penne)

200 gr sweet gorgonzola

1 bag of heavy cream

1/2 glass of milk

50 gr of grated Parmesan cheese

1 pack of frozen mixed mushrooms

1 clove of garlic

3 tbsp oil

80 gr walnut kernels

salt and pepper

Preparation

Let's start making the mushrooms, frying the garlic in the oil and once it is blond, add the mushrooms still frozen. Bake for about 20 minutes with a lid. (if you see that it dries out too much, add a few tablespoons of water.) Melt the gorgonzola in a saucepan with the milk and cream, salt and pepper. Heat the pasta al dente, drain and sauté for a few minutes in the pan with the mushrooms, then add the gorgonzola cream, Parmesan cheese and coarsely chopped walnuts. Stir and serve.